William Angliss Institute

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William Angliss Offers New Event Management Degree
William Angliss Offers New Event Management Degree Tuesday, 16 December 2014 William Angliss Institute has announced it will offer a new Bachelor of Event Management for students from February 2015.
18 December is Experience Angliss Day
18 December is Experience Angliss Day Monday, 15 December 2014 William Angliss Institute will host Experience Angliss Day on Thursday 18th December from 10am-4pm on campus.
Mrs Elizabeth Chernov lunches at Angliss
Mrs Elizabeth Chernov lunches at Angliss Friday, 05 December 2014 Mrs Elizabeth Chernov, wife of Victoria's Governor His Excellency the Honourable Mr Alex Chernov, attended a luncheon at William Angliss Institute earlier this week. Mrs Chernov was at the Angliss Restaurant for the Annual...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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